How to Cook Perfect Bulusan Laing/Pangat na Gabi (Taro Stew)

Bulusan Laing/Pangat na Gabi (Taro Stew). Learn how to cook this bicolano favorite! Laing na Gabi or simply Laing is a type of Filipino vegetable dish. Taro leaves are sliced and dried for a few days before being cooked in coconut milk.

Bulusan Laing/Pangat na Gabi (Taro Stew) It originates from the Bicol Region, where it is known simply as pinangat. Pinangat na Pompano stewed in tomatoes and tamarind is an easy one-pan meal the whole family will love. With plump fish and tangy sauce Pinangat or Pangat is a type of Filipino dish wherein fish is poached in a broth flavored with tomatoes and sour fruit such as tamarind, calamansi, kamias or santol. This Delicious Bulusan Laing/Pangat na Gabi (Taro Stew) using 11 simple ingredients and 5 easy steps. Here is how you achieve it.

Ingredients of Bulusan Laing/Pangat na Gabi (Taro Stew)

  1. Prepare 1 kg of Gabi or taro leaves and stems peeled, chopped and dried.
  2. You need 1 liter of regular watered coconut.milk.
  3. You need 1/4 liter of coconut milk – unang piga- (pure).
  4. It’s 1/4 kg of smoked (tapa) galunggong or round scad – deboned and grated.
  5. It’s 1/4 cup of salted tiny shrimp (Bagoong na alamang) -washed.
  6. It’s 3 small of onion chopped.
  7. You need 10 clove of garlic – minced.
  8. Prepare 6 small of chili picante.
  9. Prepare 1 tsp of salt.
  10. Prepare 1 small of ginger – peeled, crushed and sliced.
  11. You need 1/4 kg of pork – regular.lean with fat.

Many people balk at taro leaves because they can cause an itchy sensation in the throat. I was told that drying taro leaves under the sun prior to cooking prevented itchiness but, lately, I've been using undried taro leaves to cook my laing and there has been no itchiness at all. How to Cook Laing na Hipon (Shrimps with Taro Leaves). How to cook Laing Na Hipon.

Bulusan Laing/Pangat na Gabi (Taro Stew) step by step

  1. Put the chopped onions to the pure coconut milk in a small bowl and set aside..
  2. Put regular coconut milk in a pan, add salt, garlic, bagoong, tapa, pork meat and ginger and bring to a boil..
  3. Add taro and simmer for 10 minutes..
  4. Add chili picante. For hot recipe.option, use siling labuyo- crushed. Simmer.for another 2 minutes..
  5. Remove from fire. Add the pure coconut milk with onion and spread as toppings. Cover for 5 minutes. Serve with rice for 6-8.persons..

Mix hipon with onion, grated coconuts and salt. Laing is a viand that refers to the taro leaves cooked in coconut milk or what we call here in the Philippines as ginataan. Cooking different individual vegetables in coconut milk is a common for Filipinos but the one we called laing is the most exceptional and of course my specialty too. Tinumok – is a gabi or taro root leaves filled with mixture of shrimp, flakes fish, buko meat, onion, shrimp paste and boiled coconut milk. Kinunot – spicy appetizer which ingredients include shark meat or sting ray meat cooked with coconut cream and malunggay or moringa leaves.